A yummy homemade jaffa cake- fun to make with kids and you don’t have to feel guilty about eating them!
These jaffa cakes use oats in the base, so if you want to make them really low syn then you can count them towards your HEB. If you are fully synning them they are 2.5 syns each, which is actually the same as a bought jaffa cake, but these guys are bigger and more satisfying (and contain much more goodness and less sugar!).
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- 40 g oats
- 1 tbsp fat free natural yoghurt
- 1 egg
- 1 tsp baking powder
- 1/2 sachet Hartley's sugar free orange jelly
- 1/4 pint boiling water
- 25 g dark chocolate
- 1 tsp coconut oil
- Use a hand blender or mini mixer to blend the oats, egg, yoghurt and baking powder into a smooth batter
- Spray 6 bun cases with Frylight in a bun tray
- Divide the batter between the cases
- Bake for 12 minutes at 180c
- While they are baking, make up the jelly- 1/2 a sachet into 1/4 pint boiling water, mix well, and pop into the fridge to cool down (do not allow to fully set though- keep an eye on it!)
- Bring your bases out of the oven, and leave for 15 minutes to cool (you could pop in freezer if you want to speed it up!)
- When the bases are cool, carefully spoon the cooled jelly mixture on top of the buns- about 2-3 tsp on each (make sure both elements are cool so that the jelly doesn't absorb into the bun!)
- Pop into the fridge for 20 minutes, or the freezer for 10 minutes
- When the jelly top has set, melt the dark chocolate, and stir in the coconut oil to make a smooth chocolate mixture.
- Spoon the chocolate carefully over each jelly layer, smoothing over gently, and pop back in the fridge for 5 minutes to set the chocolate.